Konjac glucomannan films with Pickering emulsion stabilized by TEMPO-oxidized chitin nanocrystal for active food packaging

Effects of oregano essential oil Pickering emulsion and ZnO nanoparticles on the properties and antibacterial activity of konjac glucomannan/carboxymethyl chitosan nanocomposite films

“…However, the surface and cross-section of the film became uneven after the addition of OEO Pickering emulsion, while obvious pores appeared in the cross-section, which was caused by the embedding of OEO in the film matrix through the emulsion. Similar phenomena have been observed in previous report by Xu et al 17 Furthermore, the instability of the emulsion during the drying process contributed to the irregularity on the surface of films. 34 …”

“…28 Additionally, interactions between OEO and free hydroxyl groups contribute to the shi in O-H absorption peak. 17 Notably, the typical characteristic peaks of KC are present in all lm samples, indicating that the addition of ZNPs and emulsions to the KC matrix does not affect the chemical structure of the KC lm, merely involving non-covalent bonding interactions.…”

“… 16 Additionally, the incorporation of OEO into polymer films in the form of Pickering emulsions offers improved film properties. 17 OEO and ZNPs are promising for the development of bio-based films. However, according to our knowledge, there are no studies on the synergistic improvement of the properties of KGM/CMCS films by OEO Pickering emulsion and ZNPs.…”

Physicochemical and antimicrobial properties of soy protein isolate films incorporating high internal phase emulsion loaded with thymol

“…2 b shows that the compact and smooth cross-section structure of the SPI films became rough and uneven with the addition of oil or emulsion. Therefore, the added emulsion can destroy the compactness of the emulsion film structure, which was consistent with the effect of Pickering emulsion on konjac glucomannan film structure ( Xu et al, 2023 ). The decreased structural compactness of the SPI films was due to the hindrance of protein–protein interactions by the dispersed oil droplets in the protein network ( Hu et al, 2022 ).…”

Nanoscale Pickering emulsion food preservative films/coatings: Compositions, preparations, influencing factors, and applications

“…(2) EOs are added, creating slow‐release antibacterial and antioxidant active packaging. The biological activity of EOs combined with the steric hindrance effect of PE can gradually release the active agent to the packaging environment, thereby inhibiting or killing microorganisms and scavenging reactive oxygen species to maintain food freshness (Xu et al., 2023). (3) Responsive antibacterial materials are introduced.…”